Lidia's Escarole and White Bean Soup (Zuppa Di Scarola E Cannellini)

"A southern-Italian specialty, this soup has been a favorite of Italian American immigrants through the generations and still is. It is easy to make, delicious, nutritious, and affordable - all the elements appreciated by those who brought it to this country, and by all of us today who make it in their honor."

1 ½ cups dried cannellini, Great Northern, baby lima, or other small white beans

2 quarts water

2 fresh bay leaves, or 3 dried

½ cup extra-virgin olive oil, divided use, plus more for drizzling over the finished soup

Salt to taste

6 cups (approximately 1 head) coarsely shredded escarole leaves (preferably the tough outer leaves), washed and drained

8 cloves garlic, peeled and cut in half

4 to 6 whole dried peperoncini (hot red peppers)

Note: Ingredients may have been altered from the original.

Directions at recipelink.com

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